Homemade Rhubarb Cordial Rhubarb Syrup Food

RHUBARB SIMPLE SYRUP

Steps:

• Add the sugar and rhubarb to a pan with 3 cups of cold water. Bring to a boil over high heat, then reduce to a simmer. Simmer, uncovered, until the rhubarb softens and the syrup thickens slightly, 15 to 20 minutes.
• Strain the syrup through a fine-mesh strainer, making sure to press all of the liquid out of the rhubarb (see Cook's Note). Allow the syrup to cool completely, then pour into an airtight container. Store in the refrigerator for up to 2 weeks.

RHUBARB CORDIAL

Steps:

• Put the sugar in a large saucepan with 300ml water. Bring to a simmer then add the zest and juice of both the orange and the lemon along with the rhubarb and the ginger.
• Cook the mixture over a medium heat until the rhubarb is falling apart.
• Pour the mixture through a sieve lined with muslin into a clean heatproof jug then transfer to sterilised bottles. Keeps in the fridge for up to 1 month.
• Serve approx. 25ml of cordial per 100ml sparkling water, or to taste.

HOMEMADE RHUBARB CORDIAL (RHUBARB SYRUP)

Steps:

• Put rhubarb, sugar, grated ginger (if using), lemon zest, juice and water into large pan or stockpot and give them a mix.
• Put the pan on a medium heat and bring to boil. Let it simmer for 10-15 minutes until rhubarb turns soft and mushy and sugar dissolves.
• Take the pan of the heat and prepare the bowl or large measuring jug you can easily fit the sieve on. Strain the cordial (syrup) through the sieve. I usually help to speed up the process with the spoon but if you are after a really clear syrup you might want to leave it be for a few hours as the syrup drips slowly into a bowl. Whichever way you choose, it does not affect the flavour!
• Pour the cordial (syrup) into prepared sterilised bottles (see above for details) and chill in the fridge.
• Dilute 50ml cordial (syrup) to 150ml water.
• Enjoy with some ice!

RHUBARB SIMPLE SYRUP

Steps:

• Bring rhubarb and water to a boil in a saucepan over medium-high heat. Reduce heat to medium and simmer until rhubarb is falling apart, about 10 minutes.
• Line a strainer with a double layer of cheesecloth, set over a bowl, and strain mixture. Gently press on rhubarb with a wooden spoon to squeeze out any remaining juice. It should yield about 2 cups of liquid. Discard pulp or save for another use.
• Return liquid to the saucepan over medium heat and stir in an equal amount of sugar Heat until sugar is dissolved, 2 to 3 minutes. Skim any foam from the top of the syrup. Let cool.

RHUBARB CORDIAL

Steps:

• Bruise the root ginger with a rolling pin.
• Place the rhubarb, sugar, cloves and ginger in a large saucepan and pour in the water.
• Bring to the boil and simmer gently until the rhubarb is soft, replacing any water that evaporates.
• Strain well and pour into a warmed glass jug.
• Garnish with a few mint leaves.

RHUBARB SYRUP

Steps:

• Combine all ingredients in a large stock pot and bring to bubbling. Reduce heat, cover, and simmer for 30 minutes or until rhubarb is cooked down and falling apart.
• Strain rhubarb through a fine sieve, taking a much liquid as you want (you now have tasty stewed rhubarb).
• Put the liquid in a stock pot that can hold about 3 times the volume of the liquid. Bring to bubbling over high heat (it will foam up like cray, so use a large pot).
• Stir rapidly, until foam goes down, then cook and stir for about 5 minutes, until liquid has become glossy. Cool and store in the fridge, adding to drinks as you see fit.